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Antimicrobial activity of polysaccharides extracted from medicinal mushrooms on Campylobacter jejuni and Staphylococcus aureus
(6th Central European Congress on Food, CEFood 2012, 2012)
Modern consumers demand for fresh and minimally treated food products is dictating a trend of reducing the use of man-made chemical preservatives, although this could increase health risk, caused by foodborne pathogens and ...
Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR
(6th Central European Congress on Food, CEFood 2012, 2012)
Among human enteric viruses, the noroviruses (NoVs) are of a major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. According to the recent CDC data, ...
Importance of zooplankton as live feed for carp larvae
(6th Central European Congress on Food, CEFood 2012, 2012)
Zooplankton is a very important source of natural food for larvae of many aquaculture species. In semi-intensive systems, which are the dominant type of carp production, many fish species feed on both zooplankton and ...
Qualitative response of lettuce grown in aerated water of Palic Lake
(6th Central European Congress on Food, CEFood 2012, 2012)
Increasing need among human population for fresh vegetables has generated numerous investigations related to growing alternatives. This research aimed at evaluation of possibility to grow plants on treated wastewater. The ...
Effect of dietary fat level on body dimensions and weight gain of carp
(6th Central European Congress on Food, CEFood 2012, 2012)
The aim of this study was to investigate the impact of different level of fat in diets on body dimensions and weight gain of carp fry. Fish diets contained 38% protein and 8,12 or 16% of fat. The experiment was carried out ...
Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
(6th Central European Congress on Food, CEFood 2012, 2012)
The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old ...
Contemporary aspects of lucerne use in animal nutrition
(6th Central European Congress on Food, CEFood 2012, 2012)
An overview of current trends in lucerne use in animal nutrition in different forms: fresh lucerne, preserved lucerne - hay and haylage, or a component of mixtures as dehydrated lucerne and protein-carotenoide concentrate ...
Changes of crude protein content in lucerne plant during the first three vegetation cycles
(6th Central European Congress on Food, CEFood 2012, 2012)
Investigation was performed to observe the changes of crude protein (CP) content in lucerne plant during the first three vegetation cycles within one vegetation season, with the aim to optimize the lucerne utilization in ...
Encapsulation of basil (Ocimum basilicum) essential oil
(6th Central European Congress on Food, CEFood 2012, 2012)
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the ...
Antioxidant capacity and sensory characteristics of special herb brandy
(6th Central European Congress on Food, CEFood 2012, 2012)
Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the ...